blend · dip
★ STARRED KITCHENPrep 10 minPithquay Green Pea Vegan
Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.
From a starred kitchen.
Ratio
Ingredients
- Peas — 120 g fresh peas, blanched 3 min + iced
- Tofu — 170 g firm tofu
- Parsley — 15 g flat-leaf parsley, chopped
- Olive Oil — 25 ml EVOO
- Red Wine Vinegar — 17 ml red wine vinegar
- Garlic — 1 garlic clove, puréed
- Salt — 2 pinches sea salt
- Chile — 1/2 tsp chilli, finely chopped (2.5 ml)
- Cayenne — 1 pinch cayenne pepper
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Pithquay Green Pea Vegan wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 5 stars · 1 national award
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- Pithforge Green Papaya Chilli-Lime★ STARRED KITCHEN
- Zestgate Squid Chili–palm-Sugar Marinade★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).
Originally published as Green Pea Vegan Dip.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Raymond Blanc / raymondblanc.com (spring vegetable crudités) (published as “Green Pea Vegan Dip”). Full citation lives in Provenance.